Fit Juice with Carrot and Beet Breakfast Muffins

There's something so optimistic about a new year, it feels like a new beginning, a chance to make the upcoming year even better than the previous.  I've decided to start the new year of with a healthy kick and bring out the juicer for some fresh and nutrient dense fruit and vegetable juice. Step aside, V8!

I was inspired to make these recipes when my friend Kelly posted some amazing photos on Facebook of some  fresh juice she made. I decided to take it a step further and use the pulp from this fabulous juice to make muffins!  I kind of improvised but they came out great, I think next time I'll try and make them a even healthier with wheat flour and possibly some bran and/or ground flax. 

 

This was my first time using the juicer, it was so delicious, healthy, super quick, and the juicer was surprisingly easy to clean.

Fit Juice

1 1/2 Cup pineapple

2 Small red beets

4 Carrots

1 Tbs Fresh Ginger

3 Large Kale Leaves

2 Green Apples

Peel and chop all of the fruit and vegetables and let the juicer do it's thing.  Serve and enjoy :)

Carrot and Beet Morning Muffins

These muffins are a delicious way to use up the left over pulp from your juice and they're relatively healthy with no refined sugar or salt added.  

1 Cup Carrot and Beet Pulp

2/3 Cup Apple Sauce

2/3 Agave Nectar

2/3 Cup Vegetable Oil

2 Eggs

1 Tsp Vanilla

1 1/2 Cups Flour

1 Tsp Baking Soda

1 Tsp Baking Powder

Preheat oven to 350 degrees. 

Begin by mixing the agave nectar and vegetable oil very well.  Next, add the apple sauce, vanilla, eggs and beet  and carrot pulp, stir until combined.  In a separate bowl, combine flour, baking soda, and baking powder.  Add dry ingredients to beet and carrot pulp mixture.  Lightly oil 12-muffin pan and fill each cup 3/4 full. Bake 30 minutes or until knife comes out clean.  Let cool and devour!